I’m thinking it’s not just me, but after a long winter of canned and frozen foods, grocery store imports and over priced produce, spring brings out the purist in me. The moment spring delivers the first fresh garden treasures, I have a tendency to limit my cooking to a few traditional ingredients and leave the vegetable (or fruit) speak for itself.
It’s asparagus season here and local vendors have started selling their crops. (Our patch is already gone if you are wondering!) Last week I laid my hand on a few amazingly generous bundles of fresh picked emerald beauties and they have been keeping fresh, standing in a container of water in our fridge door. Even 5 days later, they are still as crisp as they were when we bought them so needless to say, we have been eating them with much appetite.
Tonight, I made one of my favorite recipes :
Sea salt, cracked pepper and Parmesan roasted asparagus
Preheat oven at 375’F.
In a large enough bowl, lay a handful of asparagus down and drizzle with about 2 TBSP of olive oil. Sprinkle sea salt, fresh cracked pepper and Parmesan cheese to taste (you could use vegan Parmesan if you want to avoid dairy) and mix with hands until the asparagus are coated and the ingredients are evenly distributed. Lay flat on a cookie sheet and roast in the oven for about 10 minutes. The asparagus should be slightly golden, but still firm.
I’ve served this with poached eggs and toast. Tonight, we ate these with goat feta, basil and sundried tomato stuffed mushroom with fresh toasted oat bread. They are also delicious on top of Alfredo sauce.
Hope everyone is enjoying the richness of their spring bounty, whether it be your own or your local farmers!
Sweet dreams everyone!